A delicious slice of gluten free apple spice cake is just the thing for a chilly fall morning! This moist and flavorful cake is made with simple ingredients, and it’s dairy free, egg free, and nut free, too!
Fall is just around the corner. The weather will start to cool off, the leaves will start to turn, and then it’s time for all the tasty fall recipes.
Recipes like homemade applesauce, pumpkin chocolate chip cake, and apple cider donuts are always fall favorites at our house.
With fall coming soon, there’s sure to be a day where you wake up on a crisp Saturday morning and think, “Hmm…this feels like a fall baking day. I just wish my house smelled like cinnamon and nutmeg this morning!”
When that happens, this is the apple cake recipe for you.
This cake is so easy to make – just one bowl, and you don’t need a mixer. The ingredients are simple and straightforward, and the apple spice flavor is so delicious for dessert or even a weekend breakfast. The ease of this recipe makes it perfect for last minute entertaining! Need an allergy friendly dessert for a party? Whip this up in a hurry.
What gluten free flour is best for this recipe?
I like to use my homemade gluten free flour blend in this recipe, but you can use regular flour, or another gluten free flour blend that suits your needs. Try to use a gluten free flour blend that doesn’t contain xanthan gum, so that the cake stays light and not too dense.
If you use a grain free flour like almond meal or coconut flour, the cake will be quite dense. For that reason, I don’t recommend grain free flours in this recipe.
Can I make this recipe into muffins or cupcakes?
I suspect that this gluten free apple spice cake recipe would work well as muffins, too, although I haven’t tried it that way yet. If you do decide to go that route, be sure to reduce the baking time significantly, and keep an eye on them. I would start with 15 minutes or so and then watch them if they aren’t done at that point.
Can this cake be frozen?
Yes, I think this would freeze well. If you are freezing the whole cake or individual portions, wrap in plastic wrap and then wrap well in foil. It should stay fresh for up to 3 months.
Variations on this recipe:
- use brown sugar instead of coconut sugar
- use pumpkin puree instead of applesauce
- top with dairy free buttercream frosting
Disclosure: This post contains affiliate links.
Gluten Free Apple Spice Cake.
- 2 cups gluten free flour can use all purpose flour or another gluten free flour blend
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1¼ teaspoon cinnamon
- ½ teaspoon ginger
- ½ cup sugar
- ½ cup coconut sugar brown sugar is okay
- ⅓ cup organic canola oil or melted vegan buttery spread
- 3 Tablespoons unsweetened applesauce
- one apple about ¾ cup, peeled and shredded *
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ⅜ cup water
- powdered sugar for dusting
Preheat the oven to 350 degrees F. Line an 8x8 inch square baking pan with parchment paper.
In a large bowl, combine the shredded apple, unsweetened applesauce, organic canola oil, water, vanilla extract, and vinegar. Stir well.
Add the sugars and stir to combine. Add the gluten free flour, baking powder, baking soda, salt, nutmeg, cinnamon, an ginger. Mix well.
Pour batter in an 8x8 square pan.
Bake at 350 degrees for 28-32 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Let cake cool completely, then dust with powdered sugar.
* I simply put the apple in the food processor and shredded it that way. You could also use a grater.
Store leftover cake in an airtight container - it should stay fresh for about 3 days.
If you would like to freeze this cake, wrap well in plastic wrap, and then wrap in aluminum foil. It should stay fresh in the freezer for up to 3 months.
I hope you love this apple spice cake as much as my family does! Is there anything better than the smell of spice cake throughout the house?
This recipe was originally published in September 2016. It has been updated.
This looks delicious, I’m going to try it asap! But I was wondering, can I use use almond meal instead of gluten-free flour, and in what quantity? Would I need to change something else to make it work?
I would use up to half almond flour. More than that and it will be dense.
This looks delicious, I’m going top try it asap! But I was wondering if I could use almond meal instead of glutenfree flour, in this case what would be the quantity? Would I need to change something else to make it work?
I will be trying this recipe later this month (May 2018). However, I need to scale it for a 9 inch round pan. Should I multiple the recipe by 1.5?
I think that would be too much batter, but I am not sure. Maybe try 1.25?
I will be making your recipe for mine and my husband’s birthday cake. (We are just few days apart.) I’m very excited about it.
Which fresh apple do you recommend for this cake?
How many batches of this recipe should I make to serve 30 people?
Thank you. ?
I would make 4 batches, that should make 36 servings. I have used Fuji and Gala apples before, and both worked well!
And Happy Birthday! :)
Hi–I’m new to gluten-free and sugar-free baking and would like to know whether your gluten-free spiced applecake can be made with sugar substitutes like Stevia or Truvia and, if yes, how much to use.
I haven’t tried that! If you try it, let me know!
We have a winner!
I just made this while looking for a birthday cake option for my daughter whose current nursing dietary needs restrict her from gluten, dairy, eggs, soy, peanuts, and chocolate. Talk about a dessert challenge! Since Ive been cooking for her and also for my own plant based diet, I’ve experimented a lot and am familiar with some food challenges, but this one is tough. I tried a vanilla eggless cake, which was gross. Then I found this recipe. Omigoodness, it’s delicious. I tested it out on family and they loved it. Since I’ll be serving it as a birthday cake, I’ll try decorating it with a coconut cream frosting.
So glad you liked this recipe, thank you for letting me know! Happy birthday to your daughter!
Today is actually her birthday, and to update, I made the “real” cake and frosted it with a vegan buttercream made with Earth Balance butter, powdered sugar, almond milk, and added a little maple flavored extract with the vanilla, and it’s amazing!! Non vegan/gluten free folks love it, too. Thanks again!
I made this for my son who is dairy gluten and egg sensitive. I am a horrible cook/Baker. But this cake came out great. I used Pillsbury gluten free baking blend. I can’t wait to try more of your recipes! Thank you!
So glad to hear you liked this recipe, thank you so much for letting me know!
Do you grease and flour the pan?
Thank you for recipe, my daughter with allergies loved it and so did the whole family.
So glad to hear that! Thank you! :)
This is delicious and moist! Thank you for the recipe!
So glad you like it! Thanks for letting me know!
So yum for gluten and gf ppl!! I halved the sugar and it was still plenty sweet. Used Orgran plain flour but I will use my own mix next time to bump up the nutrition a bit. Thank you!
So glad you loved it! Thank you for letting me know!
Hi, this recipe looks delicious, but I can’t use gluten free flour with potato starch due to potato intolerance. Can you recommend any other flour brand that will work with the recipe? I do have Namaste, but I guess it is not going to be good here. Thanks!
I’m not sure…Namaste may be a bit heavy. Have you tried Enjoy Life? It is a little lighter: https://enjoylifefoods.com/our-food/baking-mixes/all-purpose-flour/
I tried this recipe and it unfortunately didn’t work. I used coconut flour. Could that have been my mistake? It became very tasty sea sand.
Unfortunately, coconut flour doesn’t work well in recipes that don’t require egg. You need a gluten free flour blend, like King Arthur or Enjoy Life Foods.
May I ask as I am searching your recipes for a friend who is allergic to eggs, please why do you have CANOLA OIL in your ingredients, would it not be healthier to substitute for a Coconut oil or even a Advocado oil, as Canola is not healthy at all, and I am wondering if this can help with this recipe. I do not use (couldn´t get it here anyway even if I wanted to use it).
You can use any neutral tasting oil – perhaps grapeseed oil or refined coconut oil would work for you. I would not recommend avocado oil, as it will impart a flavor to the finished product.
Could you make cupcakes or individual loaf cakes using this recipe?
Sorry. Just saw comment on making muffins. . Just reduce baking time and watch. .
I think it would work fine! Just start out with about 15 minutes and watch from there.
Does the Gluten free flour need to have xantham gum added? The first time I made it I used Red Bob Mill all purpose (no gum in it)
I have used King Arthur, and that does not contain xantham gum. I didn’t have any issues with it falling apart.
Thank you so much for posting this recipe – and – making it without xantham gum too! I’ll write again after I bake it. I’m so excited to find a dessert that covers all my restrictions. I just got cooked apple back into my diet and am very excited to try this. (For now will have to skip spices as I haven’t tested those yet – but plain apple is a nice taste too!) Thank you for taking the time to do this for all the rest of us! If you get a chance to edit your original post – maybe note that it can be made without gums – as that’s a selling point for me – and I dug through comments to see if it would work. Did I mention I’m excited? Thank you! :-)
That’s a good point, I will have to mention that in the post! I am so happy this will work for you! I do have a GF flour blend that I make myself that’s gum-free: https://theprettybee.com/make-your-own-all-purpose-gluten-free-flour-mix/ It works well in many recipes!
I baked mine as the recipie instructed but it fell and was mush in the middle. Any recommendations?
What brand of flour did you use? I’m sorry that happened!
It was the king Arthur flour. As I thought about it, I realized I overlooked one major change. I had to use a round cake pan instead a square 8×8. Sorry I forgot about that! I’ll definitely recreate with the proper pan.
Oh, interesting! Thanks for letting me know, I hope it works for you next time.
This looks delicious. I will definitely try it. I just need a good replacement for the canola oil. I have been reading that it is very bad for your health.
You can use coconut oil or grapeseed oil! Those would work.
I made this yesterday using Bob’s Red Mill All-Puprose flour and avocado oil (very mild-tasting). It was a big hit! I was impressed that it held its loft after it cooled. I recently made 2 batches of zucchini bread that didn’t so I was pretty excited!
The second test was the how it holds up overnight test. It passed with flying colors! It still tastes good and it didn’t get gummy or dried out. Definitely a keeper recipe. Thanks!
Yay! So glad to hear that news, thanks for sharing!
Hi Kelly! My allergy sensitive boy should love this. Sounds very easy and quick. I think we will do it together with my kids. Thanks for a nice recipe.
You’re welcome, Ausra! I hope you love it!
I have the Namaste gluten free flour blend on hand, it has gum in it, should I use another flour? I also have coconut flour on hand or would the Namaste blend be ok? I ask because I recently made a recipe and it became like concrete before I could use it, thought it might be the gum.
I find Namaste to be a very heavy gluten free flour. This cake may be too dense if you use Namaste. If you are able to try King Arthur or Bob’s Red Mill I think you may have better results. Coconut flour doesn’t work very well unless you use a lot of eggs in my experience.
Can this be made without any oil/fat? Can apple sauce or vegan yogurt replace the oil?